FOOD CALCULATOR
Sign up to our newsletter!
General
Ingredients 12 servings
All-Purpose Flour
9.0
cup(s)
Active Dry Yeast
2.25
teaspoon(s)
Sugar
2.0
tablespoon(s)
Salt
1.5
teaspoon(s)
Vegetable Oil
0.25
cup(s)
Mozzarella Cheese, vacuum-sealed
2.0
package(s)
Pizza Sauce
2.0
bottle(s)
Pepperoni
1.0
package(s)
Mushrooms
1.0
can(s)
Instant Mashed Potatoes
1.0
package(s)
Dietary Restrictions
Wheat / Gluten
Dairy
Recipe Instructions
DOUGH: Dissolve yeast and sugar in 3 cups warm water. Stand 5 minutes until foamy. Add oil, salt, and flour gradually. Knead 6 minutes into soft dough. Let rise 30 minutes. Divide into 12 balls. Roll each on a floured surface (canoe bottom works). Add sauce, cheese, and toppings to one half, fold over, press edges firmly. Bake in greased dutch oven 7 minutes per side until golden. Note: Use vacuum-sealed mozzarella — shelf-stable and standard outfitter stock. Substitute with Dairy-Free Cheese Block for hot-weather trips longer than 4 days. Note: Mozzarella Cheese, vacuum-sealed is shelf-stable. Substitute with Dairy-Free Cheese Block for extended hot-weather trips.
